Home Made Sambhar Powder

Home made Sambhar is the best as all the spices are roasted to perfection.

I prefer using mung dal or tuvar( split pigeon peas) instead of chana dal as its lighter on the stomach and digestion.

Well it’s a matter of choice and taste!

Also I use more dal in the powder so that the Sambhar is thicker.

It’s always better to spread the ingredients in several plates and keep it under direct sunlight.

This way the spices remain crisp.

Ingredients:

Red chillies.

1.5 cups.

3/4+3/4 – Guntur and Bedgi chillies.(for the spice and colour)

Pepper corns-1 table spoon

Tuvar dal -3/4 cup

Urad dal-1/4 cup

Coriander seeds-1 cup

Jeera/cumin-1/2 cup

Fenugreek/Methi seeds-3 table spoons

Asafoetida/Hing-1 table spoon

Turmeric/Haldi- 1 table spoon

Mustard-1/2 table spoon

Coconut oil-1 spoon.

Method:

1.Just rub some oil to your palms and move your hands amongst the crisp sun dry chillies so that they are coated lightly with oil.

Now in a heavy bottomed pan roast the red chillies on medium flame until they turn crisp.

2.Now one by one roast the coriander,cumin, Methi and pepper corns until you get a nice aroma.

3.Take care to see that they are roasted uniformly on medium flame and don’t get burnt.

4.Finally roast the dal followed by urad dal.

Allow tocool and dry grind them to not so smooth or coarse texture.

5.Mix in the turmeric and asafoetida powder and store in an air tight container.

Cook sambhar with love and Enjoy home made Sambhar with family…

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